2-3Tablespoonsbutter- or enough to spread on bread
1poundsausage- cooked and crumbled
6stripsbacon- cooked and crumbled
12largeeggs
1cup2% milk- or use whatever milk you have
1Tablespoonolive oil
1/2largeonion- diced
1mediumred bell pepper- diced
1mediumjalapeno- diced
1cupsliced mushrooms
1 1/2cupsspinach leaves
2clovesgarlic- minced
1-2cupsshredded cheddar cheese
1teaspoondry mustard powder
kosher salt and freshly ground black pepper- to taste
Instructions
Cook the sausage. In a skillet, brown the sausage until full cooked. Spoon into a colander to strain.
Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minutes or so.
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.
Prep bread. Butter one side of the bread. You can remove crusts if desired.
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately if not prepping ahead.
Bake. Bake in a preheated 375 degree oven for approximately 40-45 minutes, or until eggs are set in the center.
Video
Notes
Use your choice of meat for this casserole. You can even skip it for a meatless dish.
The veggies can be substituted as well, for whatever you like best.
Baking time will vary according to your oven, but the eggs should be set in the middle before serving.
The leftovers are great too, for up to three days.